Salmon and Asparagus Mini Crustless Quiche

Eggs are a staple in my house; all of my kids love them. They’re our definition of “Fast Food,” often eaten on nights when my husband has to work late or when I just need a break in the kitchen (after testing other recipes all day, ha!). I often whip up simple frittatas with left over veggies from the fridge, cook them with kale in my “Breakfast in a Jar” fashion, or I just fry them up in some coconut oil.

As I have said before, getting my kids to eat enough protein can be challenging. They love their veggies, but meat is a different story. I am grateful they enjoy eggs so much as I was just reading that, after breast milk, eggs are the most efficient source of protein (i.e. how easily your body can access and use it). No wonder they call them Incredible!

This simple quiche recipe is a standard of mine in the spring while asparagus is fresh and in season. I like to cook it in muffin tins because I often pack them in my oldest son’s lunch and, for some reason, kids enjoy muffin shaped food!

I measured out these ingredients for you but don’t get too hung up on them, you can’t go wrong! I typically just eyeball my quiche. This is also a fairly large recipe because we live on leftovers!

Don’t Forget Dessert!

Salmon and Asparagus Mini Crustless Quiche

Makes approximately 24 quiche muffins

Ingredients:

  • Coconut oil to grease muffin tins
  • 1 large salmon fillet cooked and flaked (1-1.5 cups) or canned
  • 1 1/2 cups diced asparagus
  • 1/2 cup of diced red onion
  • 1/2 cup of fresh dill, loosely packed and roughly chopped (or to taste)
  • 2 cloves of garlic, minced
  • 10 whole eggs
  • The cream from the top of one can of  full fat coconut milk
  • Sea salt and black pepper to taste

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease 2 muffin tins (24 muffins total) WELL with coconut oil.
  3. In a large bowl, combine the salmon, asparagus, onion, dill, and garlic.
  4. In another large bowl whisk the 10 eggs until they get a bit foamy. Whisk in the coconut cream.
  5. Add the eggs to the salmon mixture and combine.
  6. Pour the mixture evenly into muffin tins using a 1/4 measuring cup.
  7. Bake for 15-20 minutes or until cooked through and browning on top.
  8. Serve warm or at room temperature.
  9. Refrigerate leftovers.

How do you like your eggs?

bioDanielle Rouse is the creative energy behind the allergy friendly recipe blog, Fresh4Five | Real Food, Fresh Ideas. This mother of three has a passion for nutrition and cooking with  fresh and wholesome ingredients. Danielle has become and expert at developing  recipes to meet the complex dietary needs of her family. She is currently studying to become a Registered Holistic Nutritionist at the Canadian School of Natural Nutrition.  Fresh4Five hosts  an array of family friendly recipes that are free of Gluten, Dairy,  Soy, Nuts and  Paleo Friendly.

Read all of Danielle’s posts here.

 

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